Meta

Subscribe

I don’t eat donuts in general, but I make an exception for these babies whenever I visit an orchard that makes them. Basically, they’re buttermilk donuts with apple cider added to the batter—lending more moisture, and a subtle sweetness—and often spiced with cinnamon and nutmeg. I like them best fresh from the fryer; they don’t taste as good even a few hours later, which puts a fortunate curb on my impulse to take home a few dozen. (Although I suspect that dunking a less-than-fresh cider donut in hot mulled cider would still taste pretty darn good.)

You know you want one. Or a dozen.

This entry was posted on Tuesday, October 27th, 2009 at 17:54 and is filed under Is this a great country, or what?.
You can follow any responses to this entry through the RSS 2.0 feed.
Both comments and pings are currently closed.